Description
Birria Street Corn Nachos combine tender shredded birria meat with sweet grilled corn, melted cheeses, and fresh toppings on a bed of crispy tortilla chips for a flavorful and satisfying appetizer or snack.
Ingredients
Scale
Base
- 8 oz sturdy tortilla chips
Meat and Corn
- 2 cups shredded birria meat (beef or lamb)
- 4 ears fresh corn on the cob
Cheeses
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
Toppings
- 1 ripe avocado, diced
- 1 cup pico de gallo
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare Corn: Grill or boil the fresh ears of corn for 10–15 minutes until tender, then carefully cut the kernels off the cob to set aside.
- Prepare Birria Meat: If using pre-cooked birria, shred the meat into bite-sized pieces. Otherwise, slow-cook seasoned beef or lamb until tender, then shred.
- Preheat Oven: Set your oven to 375°F (190°C) to preheat, preparing for baking the nachos.
- Assemble Nachos: On a baking sheet, spread the tortilla chips evenly. Top with shredded birria meat and the prepared corn kernels.
- Add Cheese: Sprinkle the shredded Monterey Jack and crumbled queso fresco evenly over the layers on the baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.
- Add Fresh Toppings: Remove nachos from the oven and immediately top with the diced avocado, pico de gallo, and chopped cilantro.
- Serve: Serve the nachos hot with lime wedges on the side for squeezing over the top.
Notes
- Grilling the corn adds a smoky flavor, but boiling is a quicker alternative.
- Leftover birria meat is perfect for this recipe and saves preparation time.
- Use sturdy tortilla chips to hold the toppings without becoming soggy.
- Adjust the amount of cheese based on your preference for cheesiness.
- Serve immediately to enjoy the contrast of warm melted cheese and fresh toppings.
